Lemon Curd Chocolate Tart
Author: 
Serves: 1 9" tart
 
Ingredients
  • Crust
  • 2 cups almond flour
  • 2 egg whites (reserve the yolks for the filling)
  • 1 + ⅔ tbsp coconut oil
  • 2 tbsp sugar (or any sugar substitute)
  • pinch of salt
  • FILLING
  • ⅓ cup lemon juice
  • 1 tsp, finely zested lemon skin
  • ½ tsp cream of tartar
  • 3 eggs + 2 egg yolks
  • ½ cup sugar (or any sugar substitute)
  • Chocolate ganache
  • ½ cup of full fat coconut milk
  • ⅔ cup semi-sweet or dark chocolate chips
Instructions
  1. Preheat oven to 350F.
  2. CRUST:In the bowl, add the almond flour, salt and sugar and mix together.
  3. Separate the egg whites and yolks from two eggs. Reserve the egg yolks for the filling and pour the egg whites into the dry ingredients.
  4. Knead well to combine together. Add additional water if to dry, 1 tsp at a time!
  5. Press the dough into pre-oiled pie crust tin.
  6. Bake your crust for 10-12 mins until warm. Set aside to cool whilst you prepare your filling. Leave the oven on for the filling!
  7. Filling: Add all the filling ingredients in a bowl and mix together.
  8. Pour into cooled crust and bake at 350F until set (at least for 15 - 20 minutes).
  9. Cool and fridge until slightly more set (30 mins or so) - you don’t want the layers to mix!
  10. Chocolate ganache: When your lemon curd is ready, measure out the chocolate chips into a bowl.
  11. In a separate bowl, microwave the coconut milk until quite hot.
  12. Pour over the chocolate chips. Let it sit for 30 seconds, then mix until velvety and smooth.
  13. Pour over the lemon curd and let it chill for ~ 4 hours or overnight for the ganache to set completely
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2022/04/03/creamy-lemon-curd-chocolate-tart-low-carb-keto/